How to make Fish Curry (Maachher Jhol)

Fish curry, or Maachher Jhol, is a delicious and popular Bengali dish known for its flavorful broth and tender fish. Here’s a recipe to make Fish Curry at home:

Ingredients:

• Fish (like rohu, tilapia, or catfish) – 500 grams, cut into pieces
• Mustard oil – 3-4 tablespoons
• Cumin seeds – 1 teaspoon
• Bay leaf – 1
• Green chilies – 2-3, slit lengthwise
• Onion – 1 large, finely chopped
• Ginger-garlic paste – 1 tablespoon
• Tomatoes – 2 medium, chopped
• Turmeric powder – 1 teaspoon
• Red chili powder – 1 teaspoon (adjust to taste)
• Coriander powder – 1 teaspoon
• Salt – to taste
• Water – 2 cups
• Fresh coriander leaves – for garnish
• Garam masala – 1/2 teaspoon (optional)

Instructions:

1. Marinate the Fish:
   • Rinse the fish pieces and pat them dry with paper towels.
   • Rub the fish pieces with a little turmeric powder and salt. Set aside for 10-15 minutes.
2. Prepare the Curry:
   • Heat mustard oil in a deep pan or kadhai over medium heat.
   • Once the oil is hot, add cumin seeds and bay leaf. Let them splutter.
3. Saute Aromatics:
   • Add the chopped onions and green chilies. Saute until the onions turn golden brown.
4. Add Ginger-Garlic Paste and Spices:
   • Add ginger-garlic paste to the pan. Saute for a minute until the raw smell disappears.
   • Now add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.
5. Add Tomatoes:
   • Add the chopped tomatoes to the pan. Cook until the tomatoes are soft and the oil starts separating from the masala.
6. Cooking the Fish Curry:
   • Carefully slide in the marinated fish pieces into the pan. Gently coat the fish with the masala.
   • Add water to the pan. Adjust the amount of water depending on how thick or thin you want the curry.
   • Season with salt as per taste. Cover and let it simmer for 8-10 minutes or until the fish is cooked through.
7. Finish with Garnish:
   • Once the fish is cooked, sprinkle garam masala (if using) and garnish with freshly chopped coriander leaves.
8. Serve:
   • Fish curry (Maachher Jhol) is best served hot with steamed rice. Enjoy!

Tips:

• Use mustard oil for an authentic Bengali flavor, but you can substitute with any cooking oil if preferred.
• Adjust the spiciness of the curry by varying the amount of green chilies and red chili powder.
• Fresh fish works best for this recipe, but you can also use frozen fish that has been thawed properly.

Enjoy preparing and savoring this flavorful Bengali Fish Curry!